Mango Mint Salsa:

½ Mango Diced

1 tbsn. Minced Red Onion

3 Mint Leaves

1 tsp. Honey

1 tsp. Rice Wine Vinegar

Raspberry Vinaigrette:

3 oz. Raspberries (about 20 raspberries)

1.5 tbsn. Red Wine Vinegar

1 tbsn. Honey

½ tsp. Dijon Mustard

½ Cup Olive Oil

Pan Seared Sea Bass:

2 Sea Bass Filets

2 Sprigs Rosemary

1 Garlic Clove

2 tbsn. Olive Oil

Salt and Pepper


Mango Salsa: combine all ingredients in small bowl and mix well. Season with salt and pepper.

Raspberry Vinaigrette: mash the raspberries with a fork and mix with the red wine vinegar. Let stand for 30 minutes. Strain through a sieve to remove the raspberry seeds. Add the rest of the ingredients for the vinaigrette and whisk well.

Seared Sea Bass: salt and pepper the sea bass. Heat olive oil in a pan at medium high heat and add rosemary and garlic to flavour the oil. Remove rosemary and garlic when slightly browned. Sear the sea bass in the flavoured oil on both sides until the fish is flakey and done. Time for searing depends on the thickness of your filets.

Serve with potatoes or rice, and your favourite veg.

Prepared by Chef Mike Middlemost from Walkers Fishmarket, featured at